Eggplant Baked with Tomato
Indulge in the comforting flavors of Mediterranean-inspired cuisine with this Eggplant Baked with Tomato recipe. Perfectly roasted layers of tender eggplant are paired with a rich, herb-infused tomato sauce and blanketed in a gooey duo of parmesan and mozzarella cheeses. Enhanced with garlic, oregano, and a touch of sugar for balance, this dish is baked to golden perfection and finished with fragrant fresh basil. Ideal as a hearty vegetarian main course or a crowd-pleasing side dish, this recipe requires just 15 minutes of prep time and delivers wholesome, rustic flavors in every bite. Whether you're looking for a satisfying meal or a creative way to enjoy fresh eggplant, this bake is guaranteed to become a family favorite.
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Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium tomatoes
- 3 pieces garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon sugar
- 0.5 cup parmesan cheese
- 1 cup mozzarella cheese
- 6 pieces fresh basil leaves
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds and sprinkle with 1/2 teaspoon of salt on both sides. Let them sit for 10 minutes to release excess moisture.
Step 3
Meanwhile, prepare the tomato sauce. Dice the tomatoes finely. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the minced garlic for 1 minute until fragrant, then add the diced tomatoes.
Step 4
Season the tomato mixture with 1/2 teaspoon of salt, black pepper, oregano, and sugar. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens. Remove from heat.
Step 5
Pat the eggplant slices dry with a paper towel to remove the moisture and excess salt. Brush both sides of the slices with the remaining 2 tablespoons of olive oil.
Step 6
In a large oven-safe dish, layer half of the eggplant slices. Spread half of the tomato sauce over them, then sprinkle with half of the parmesan cheese and half of the mozzarella cheese.
Step 7
Repeat the layering with the remaining eggplant slices, tomato sauce, and cheeses.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Step 9
Garnish with fresh basil leaves before serving.
Step 10
Serve hot as a side dish or a vegetarian main course. Enjoy!
Nutrition Facts
| Serving size | (1647.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1405.8 |
| Total Fat 96.7g | 0% |
| Saturated Fat 31.3g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 117.9mg | 0% |
| Sodium 4657.1mg | 0% |
| Total Carbohydrate 90.1g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 51.7g | |
| Protein 57.3g | 0% |
| Vitamin D 18.1IU | 0% |
| Calcium 1401.9mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 3554.1mg | 0% |
Source of Calories